Arroz Con Pollo
Serves 6
Directions
- 1Pour oil into a skillet.
- 2Add rice to the skillet.
- 3Stir the rice in the skillet.
- 4Add water to the rice.
- 5Pour tomato sauce into the rice.
- 6Add chicken bouillon powder to the rice.
- 7Cut boneless skinless chicken thighs into thin strips.
- 8Toss chicken strips in oil and fajita seasoning.
- 9Pour oil into a pan.
- 10Add chicken to the hot pan in small batches.
- 11Cook the chicken until it's golden brown and has crispy edges.
- 12Pour evaporated milk into a pan.
- 13Add white American cheese to the evaporated milk.
- 14Add pepper jack cheese to the pan.
- 15Add chopped jalapeños to the cheese sauce.
- 16Stir the cheese sauce constantly over low heat until smooth.
- 17Divide the cooked chicken into six containers, each with a base of Spanish rice.
- 18Drizzle a hefty amount of the rich cheesy sauce over the chicken and rice in each container.
- 19Cover the meal prep containers with lids.
Ingredients
- 8 to 10 boneless skinless chicken thighs
- 2 tablespoons oil
- 1 packet fajita seasoning
- 2 cups white rice
- 4 cups water
- 8 ounces tomato sauce
- 2 tablespoons chicken bouillon powder
- 1 can evaporated milk
- 1 pound white American cheese
- 8 ounces pepper jack cheese
- chopped jalapenos
Equipment
skilletcutting boardknifebowlspatulameal prep containers
Tips
- The key to getting that deep color and crispy edges is cooking the chicken in small batches in a very hot skillet.
- If you overcrowd the pan, the chicken will steam instead of sear, so take your time and let each batch get nice and golden brown.
- For the cheese sauce, you will have to get the white American cheese from the deli counter and is the only way to get that silky smooth texture.
- Keep the heat low and slow for the cheese sauce, stirring constantly to make sure nothing sticks or burns.
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